Located in charming Ponta do Sol, Veganaria stands as Madeira’s fi rst artisanal vegan cheeze manufactory. We’re not just making alternatives – we’re rewriting the rules of what plant-based food can be.
Prove that artisanal plant-based cheeze doesn't just compete with dairy - it surpasses it.
Exceptional taste comes from exceptional ingredients – not from laboratory experiments. Our commitment to purity means every cheeze contains only what it needs: no dairy, no lactose, no gluten, no artifi cial anything. Just nature’s bounty, transformed through patience and passion.
While others add chemicals to mask defi ciencies, we subtract everything unnecessary to reveal perfection.
In our culture lab, humble cashews and almonds become extraordinary through ancient fermentation arts. We work with living cultures – the same microscopic maestros that have created complex fl avors for centuries – married with time-honored aging techniques.
Every product is handcrafted in small batches, ensuring quality that mass production cannot achieve. Each wheel receives meticulous attention from initial culturing to fi nal aging. It’s not just production; it’s craft we’ve fallen deeply in love with.
Our nut-based cheezes don’t just delight your palate; they nourish your body. Rich in proteins, essential micronutrients, and heart-healthy unsaturated fats, they offer true sustenance. The fermentation process introduces benefi cial probiotic cultures that support gut health—the foundation of overall wellness-and the immune system.
These living foods may help regulate cholesterol levels, support cardiovascular health, and reduce the risk of developing certain diseases. For those with lactose intolerance, our cheezes offer a way to rediscover the joy without discomfort.
Our artisanal creations have quietly become essential elements on menus across Madeira. From casual pizzerias to elegant fi ne dining establishments and luxury hotels—Veganaria has found its way into the island’s most discerning culinary spaces.
Chefs who once curiously sampled our cheezes now call us regularly to secure their supply, creating dishes that showcase our products with pride, not merely as vegan alternatives but as superior ingredients chosen on their own merits. This culinary partnership continues to grow, with new establishments discovering the distinctive character our cheezes bring to their menus. They already understand — We don´t just produce cheeze – we craft culinary memories.
While cherishing our artisanal roots, we’re nurturing ambitious dreams. Expanding our portfolio, exploring new cultures and aging techniques, seeking new culinary partnerships – creating more opportunities for people to experience the plant-based revolution.
To those who approach our plant-based cheese with raised eyebrows, we offer a friendly challenge: don't knock it until you've tried it. Let your curiosity lead you to a discovery that has delighted countless before you—even the most dedicated traditional cheese enthusiasts.
What awaits you at Veganaria isn't just "good for vegan cheeze." It's extraordinary cheeze that happens to be vegan. Come taste the revolution fi rst hand—your taste buds will be the ultimate judge and we're confi dent in their verdict.
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“Hey, I’m Chris – Co-Founder, namesake of Veganaria and the guy behind the scenes!”
Picture this: One day you’re juggling remote work while occasionally helping out at a cheeze deli, the next you’re knee-deep in fermenting cultures and delivery schedules. That transition happened faster than our Cam’bert ripens – and trust me, that’s saying something.
September 2024 marked my offi cial dive into the deep end. Hanna needed someone full-time, demand was skyrocketing, and honestly, I had become completely fascinated by how people reacted to our cheeze alternatives. The choice was obvious: abandon the comfort of predictable remote work for the beautiful chaos of artisanal food production. “Growth happens when you do things you feel unqualifi ed to do” – and that’s exactly what this journey has been about.
My daily reality? Everything from crafting our vegan cheeze alongside Hanna – there’s something deeply satisfying about turning simple nuts into complex, aged masterpieces – serving as the primary contact for hotels and restaurants, working hands-on in our deli, and orchestrating deliveries across the island. Together with my love in life and work, we pour our energy into creating the best possible experience for every guest and customer – plus many other tasks that keep this operation running smoothly.
But here’s what really drives me: being the bridge between Veganaria and Madeira’s hospitality industry. We work closely with restaurants and hotels, helping them step outside their comfort zone and discover that plant-based doesn’t mean settling for less.
Think about it this way – you wouldn’t serve your guests just any wine, right? You carefully curate your selection. The same philosophy should apply to plant-based alternatives. We’re here to help establishments move away from heavily processed industrial products toward something that actually enhances their menu concepts. What would you say? Factory cheese or artisan cheeze? Your taste buds know the difference.
I’m not here to convert anyone to veganism. I’m here to prove that exceptional taste knows no dietary boundaries. Whether you’re plant-based by choice or simply appreciate craftsmanship, our cheeze speaks the same language: excellence.
Here’s what I’ve learned: great cheeze – whether traditional or plant-based – is about one thing: bringing people together. Whether it’s a family discovering they can all enjoy the same meal, or a chef realizing they can serve extraordinary fl avors to every guest, that’s the real magic we create every day in our little corner of Madeira.
Co-founder
Founder & Cheezemaker
Hey, I’m Hanna – Founder, cheeze-maker and creator of every single cheeze recipe at Veganaria!
How does moving to Madeira in 2022 turn into a full-blown cheeze obsession? Simple: When you can’t fi nd decent vegan cheeze on this beautiful island and refuse to settle for plastic-tasting alternatives with endless ingredient lists – there had to be a better way.
My vision was crystal clear: traditional cheese-making methods, but with nuts instead of dairy. Real fermentation, proper aging, zero chemicals – just like cheeze should be made.
Those first kitchen experiments were pretty basic compared to what we create today, but here’s the thing: I kept doing cheeze tastings with friends and family, and even before I’d perfected anything, they were all saying the same thing – “You need to scale this up! As many people as possible should have access to this!” That’s when I knew I was onto something extraordinary.
I fell completely in love with the art of cheeze-making and dedicated every single day to this passion, constantly learning and pushing boundaries. What started as kitchen experiments and direct sales at local markets exploded with demand faster than I ever imagined. November 2023 – we found the perfect spot in Ponta do Sol, and Deli Veganaria was born.
The demand grew so insanely fast that my one-woman operation couldn’t keep up. Luckily, I had the perfect business partner right by my side! Chris stepping in full-time was a game-changer – we’d already proven we make an incredible team during our 13 years in tourism.
Real talk: This isn’t just about proving plant-based cheeze can be exceptional – it’s about sharing my passion for incredible fl avours. Nothing beats watching people’s faces when they fi rst taste our cheeze – their eyes light up with genuine surprise. With six different cheeze types and multiple fl avour variations, plus our vegan cheezecakes that have turned quite a few visitors into devoted regulars – we’ve opened up a completely new world of possibilities. And this is just the beginning!
This beautiful island deserves a culinary scene that matches its magnifi cence and I want to contribute by creating fl avours that bring joy to both locals and visitors alike.